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Sang Yoon was born in Seoul, Korea and raised in Los Angeles, California where he developed an early and lifelong passion for fresh ingredients and creative culinary techniques. Yoon began his epicurean career path when he was a teenager in the kitchens of two of San Francisco’s most venerable chefs including Jeremiah Tower (Stars restaurant) and Julian Serrano (Masa’s) before attending the Culinary Institute of America in Hyde Park, NY. At age nineteen and spent two years in Northern Italy and France, he discovered the robust flavors and rustically refined dishes of the Emilia-Romagna region while working as a farmhand on an olive ranch in Modena before earning a coveted apprenticeship at the Michelin three-star Jamin restaurant under French Master Chef Joel Robuchon.
In 2000, Yoon took a departure from fine dining and struck out on his own by renovating his favorite local dive bar in Santa Monica, Father’s Office, where he sought to reinterpret the simple, flavorful dishes found in the European bars he enjoyed and where the food menu would be designed to complement the drink menu. Father’s Office trailblazed the gastropub movement in L.A.
Yoon opened a second location in 2008 entitled Father’s Office 2.0 on the landmark Helms Avenue Walk in Culver City where he expanded the beer program including an updated draft system and pioneered the wine-on-tap trend. February 2011 marks Sang Yoon’s return to fine dining with the debut of Lukshon, a modern restaurant dedicated to traditional and creative Southeast Asian flavors.
In his spare time, Yoon is an avid hockey player and belongs to a league in Culver City and collects vintage watches and champagne for his 5,000+ bottle cellar.